Made this ham bun with my brand new bread machine. Thanks to fellow blogger pal, Elyn, for sharing her tips on how to use the machine! I didn't use the full function of the bread maker yet, for a start, I've only tried the kneading function. It is certainly much easier to have the machine taking over the tough work of kneading the bread dough. I used the same sweet bun recipe as I wanted to know how the texture of the buns will turn out with the kneading done by the machine.
I still gave the dough a few minutes of kneading by hand after I removed it from the maker...as it was still a little sticky after 20mins of kneading by the maker. I'll have to give it a full 30mins of kneading next time.
I learnt from a Chinese cookbook on the techniques to roll the ham into the dough and then cut into 4 or 5 sections and shape them as above. It looks pretty easy from the illustrations, but you will need the skills to cut the slices evenly so that you can get a neat bun...somehow the dough kept "shrinking' whenever I try to cut and shape it. So you can see the ham buns that I made have got big and small swirls as well as high and low hills, haha ;)
The sausage buns looked worst...I couldn't even space the sections evenly!
I added some pork floss toppings on this sausage bun.
Once again, the sweet bun recipe didn't disappoint me...the texture was soft and fluffy :))
My assorted homemade buns...guess I was too liberal with the egg wash (although I added some water with the egg), the buns looked so glossy...not very pleasing to the eye right?! I prefer a matt finish, and these remind me of those "fake" buns, hahaha!I shall try the full function of the bread maker soon...I really like the idea that you only need to add in the ingredients and after 3 hours, you get to eat a fresh loaf of bread!
27 comments:
beautiful buns! You are really good at it :)
Too glossy? Nah, I think they look pretty. Not to mention yummy-looking too.
I saw an article on how to roll and cut the dough into sections, then fold like yours. Lolz, I was thinking that I'm gonna try that someday. Guess it looks pretty straightforward until we try right? =)
Anne, you are always so kind! I am really really far from good!
Hi Jacelyn,
Yes, nothing beats hands-on experience! You should give it a try and tell us your story :))
So lovely bread! Just like those sold outside and it looks really fluffy inside. The breadmaker really help in the bread making process, you could probably try leaving it in the breadmaker to proof the dough the next time.
Shall try out your recipe one day :)
Wow! Reading the recent postings on Evan's Kitchen Rambling's and your blogs makes me want to start baking again. Such lovely bakes! Am really inspired since I haven't done any baking since CNY!
Will certainly squeeze out some time to it with the extra day off I'm getting on May Day.
Thanks for sharing!
SH jie, they're really lovely!! i love how you take the photos of the buns =) actually i did something similar last june (no, in fact it looks just like the ham buns you did). the kneading can really kill! i so envy leh, u got a breadmaker now. im still procrastinating...coz suntec's too far from where i stay haha. nx time when i get the breadmaker, hope u can help me out if there are any functions im not clear with ok?
Hi Sandy, yes you should try baking if you can find the time...baking can be quite therapeutic :)
Evan, I've already seen your posting on the ham buns. Yours certainly looked much much better!
Just let me know when you get your breadmaker, will share with you my "findings".
Happy Homebaker,
I was actually wanted to make my sausage like the way u did instead i ended up making the 9portion sweet buns because i dont know how to roll and the dough like the way you did. Can you describe how you roll and cut it to make it into this flower shape? Mine is the sausage bun as well but not as fancy as urs. hehe
http://trinityspace.blogspot.com/2008/01/homemade-sausage-sweet-bun.html
Hi, I saw your buns, they look very pretty!
hmm, it's kind of difficult to explain in writing on how to shape the buns, pls drop me a comment stating your email address, and I will get back to you.
Hi there! Would you mind telling the instructions on how to shape the buns too! I would love to be able to do that. MY email address is micheyeo@gmail.com. Thanks so much!
Hi Michelle, I have just dropped you an email, do let me know if you didnt receive it.
Very delicious buns.
Hi Happy Homebaker,
If you like matt finish - brush/wash with milk instead of egg.. Happy trying!
Hi Patricia, thank you for sharing your tips :) I will try that the next time :)
Hi Happy Homebaker, thank you for sharing your lovely photos and recipes. I love you site & u've inspired me to start my own. I've just finished baking my very 1st bun adapting from your sweet bread recipe. It's really yummy. =)
Hi,
Like everyone said, everything you post is beautiful and look so yummy. I did try to make sausage bun before base on a bread book I bought. I find it difficult to shape it as it always shrink back. You mention you have difficulty as well but your ham bun looks very pretty to me. Could you please let me know how to do it or where can i find the instruction? Thanks.
p/s my 4 years old daughter requesting for sausage bun again few days ago.
Hi Sue, to prevent the dough from shrinking too much, after the 1st proof, divide the doughs into the required portions, smooth them into rounds, and let them rest (cover with cling wrap) for 10-15mins before shaping. This resting time will allow the dough to relax and it won't shrink too much when you try to shape it. Hope this helps.
Your buns looked yummy!I miss all these buns esp now that I am living in US.I have always wanted to try baking bread, do u think it's a good idea to get a breadmaker? Does it really make it easier as I am a full time mum with a demanding 4 mth old. Just not sure if it will be useful for beginner like me.
Hi Happy Belly, unless you intend to bake loaf bread, I would think it is not necessary to get a breadmachine. You may want to start by making bread by hand, if you like it, then you may want to get a standing mixer to do the kneading. I am only using my breadmachine to do the kneading as I do not have a standing mixer. I prefer to use my oven to bake the bread as breadmachine can only bake loaves and it tend to give a harder crust.
Hi HHB
Can I check what do you mean by letting the bread machine help with the dough all the way esp for making small buns? Do you only shape it with sausage or ham after all the proofing as in taking out the dough just before the baking process? Will that yield more buns as it is doubled in size after proofing?
Sorry for all that questioning as I am still new in bread making..
Hi, there are 2 options when suing the DOUGH function of my bread machine. The entire cycle is 1hr 30mins. 20mins of kneading and the rest is for the 1st proofing. I can leave the dough inside the machine to proof or, remove it after the kneading cycle and left it to proof under room temperature (I usually do this since our climate is very suitable and it helps save energy).
The mass of the dough will remain the same after the 1st proof. You will not yield more buns as you have to knock down the dough to release all the trapped air.
This recipe creates mouth watering chicken ham bun. Cheese flavoured chicken ham was used as filling. To make the dough softer, I added some mashed potatoes into the dough. This additional ingredient will enhance savoury flavour in this bun and make the bun taste creamier! I baked the bun with oval pie tin , therefore it create distinctively oval shape, which is something you can’t get else.
Hi HHB, can I get your advice on how to make the dough shape of hot dog bun? Do you press a hole and put the cut hotdog in? How long and what is the temperature do you put in oven? My bread machine has two knead and two rising steps, do I still need to proof the dough? Thanks.
Hi HHB, can I make the dough at night then bake it the next morning? Thanks.
Hi, you need to roll the dough into a squarish shape, then wrap the whole hot dog into a log shape. Cut the log into 5 sections but dont cut thru, that is, the sections are still attached to the dough. Then arrange the sections into a round shape as the finished bun.
After shaping the buns, you will still need to proof the dough before baking. Your bread machine's 2 rising steps are meant for the bread to be baked in the machine, whereas for buns, the 2nd proofing is done 'outside' the machine, hope u get what I mean.
Hi, you can leave the dough in the fridge overnight. However, depending on which stage...that is, before shaping the dough into buns or after...u will need to take out the dough in advance to let it proof in room temp before baking.
Hi HHB, you are do kind and I understand your explanation. Thank you.
Post a Comment